My Mother use to have a very old Greek recipe for Stuffed Peppers. They were the best.......had rice, hambuger meat, potatoes, carrots and lots of spices. I have looked every where I can think to find it.....but no luck so far. If anyone has this recipe I would love to have a copy. Thanks
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11-18-03, 03:52 PM
MommyTimesTwo
HD (are you my mom?? her email is har-link lol)

Anyway, I do have a recipe for stuffed peppers, but I don't think its Greek. I'm pretty sure its Norwegian. It does have those ingredients though. Would you like it anyway?

11-18-03, 09:31 PM
harleydudette
hey there......nope not your mom.....all of mine are at home and accounted for and I don't think I have had one that I forgot.........LOL....
I would love a copy of the recipe......thank you so very much.......

11-19-03, 01:15 AM
MommyTimesTwo
lol I'll have to tell her that she's not the only Harley dudette Wink

Okay, now I don't have exact proportions because its made depending on how many people you have to feed. Generally estimate two big ole bell peppers per person, and given most of the time you have four people to feed lets go with recipe to fill eight peppers.

Two pounds of ground meat (we generally use turkey or half turkey/half beef)
Two cans or bottles of tomato sauce
About three cups of cooked rice (I use instant because I'm lazy)
seasoning

Pretty much, you just make meatballs out of the meat, but use rice instead of bread crumbs. For us, that's garlic, oregano, and chili powder, plus a generous splash of Worchestershire sauce. Then you stuff the peppers fully with the meat (cram it in there good, because it shrinks when it cooks).

Then take a really big Dutch oven kind of pot, and fill it about to half way with the tomato sauce. Season the tomato sauce up really good (I always add more garlic and chili powder, because its always too bland and tomato-ey to me) and then place the peppers in bottom down. Try for only one layer of peppers, but be careful because they crack rather easily. Then cover and simmer until the peppers are very mushy and the meat is done all the way through (usually, for big peppers fully crammed, about three hours.) You can add chicken stock or water if the sauce seems to be getting too thick, but try not to get it on the top of the meat because its best, I think, when the tops get a little crunchy Wink

And that's it! Sometimes I'll add mozzarella or parmegiana to the stuffing mixture, or even put it on top about a half hour before they're done cooking. Usually you'll find that you'll have leftover meat after you stuff, and you can just make those meatballs and cook them right in the pot iwth the peppers. Another thing that's good, if you have a big pot, is to cook Italian sausage with it all. Now I really dislike sausage, but it does give a good flavour to the peppers.

Enjoy!

11-19-03, 01:16 AM
MommyTimesTwo
I forgot to add--we usually serve this over mashed potatoes, but rice can also be good. If you do use potatoes, its really really good to add garlic when they are cooking and mash that in too Smile

11-19-03, 10:09 AM
harleydudette
Thank you soooooo much! That's not her recipe but it does sound yummy.....I will have to try it soon! I am going to try and get hold of my Aunt and see if she has it, if so I will post it for everyone. Thanks again!

11-19-03, 10:16 AM
methos
Not the recipe you're looking for exactly, but I've posted a recipe for stuffed peppers

11-19-03, 02:19 PM
MommyTimesTwo
You're welcome HD! I am under the impression that there are literally hundreds of ways to make this recipe, so just play with it Wink

11-19-03, 02:48 PM
Georgia85
Dudette, how about this one:

Quinoa Stuffed Peppers
1 Tbsp. extra virgin olive oil
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
1 clove garlic, minced
1 tsp. oregano
1 Tbsp. minced fresh basil
3 - 4 cups cooked quinoa
½ cup chopped kalamata olives
¼ tsp. salt
1/8 tsp. cayenne pepper
2 red bell peppers, halved and seeded
2 green bell peppers, halved and seeded
1 cup marinara or tomato sauce

Preheat oven to 375 degrees F. In large skillet, heat oil over medium heat. Add diced veggies, garlic, and herbs and cook, stirring often until veggies begin to soften, 3 to 5 minutes. Add quinoa and olives and cook, stirring, 2 minutes. Add salt and cayenne pepper. Remove from heat.

Partially cook peppers in a steamer 4 to 5 minutes. (Pepper halves may also be steamed in a microwave 2 to 3 minutes in a covered dish with 2 tablespoons water).

Fill pepper halves with quinoa mixture; placed on a lightly greased baking dish. Top with marinara or tomato sauce. Add enough water to cover bottom of dish. Cover loosely with foil and bake until peppers are tender, 20 - 25 minutes.

11-29-03, 11:25 PM
Sherasi
That sounds good! I wonder if cheese would be good added also!?

12-02-03, 08:56 AM
Jelp01
These all sound good. I'm trying to do some more actual cooking instead of living on sandwiches and soup so the recipes here are a big help. The fact that I can't stand peppers is no deterrent, either. The stuffing itself in all these recipes sounds great!

12-02-03, 03:28 PM
Cyndiluwho_99
Well, Y'all may know by now that I like to cook QUICK and EASY!!...
So here is my version of stuffed peppers.

3-4 bell peppers, cut in half, seeded, and blanched (for novices, that's boiled in water for 5 minutes, drained, then put into ice water to stop the cooking

1 lb of ground beef

1 box of Beef flavored Rice a Roni

1 small can of tomato sauce

1 tsp sugar

1 tsp (or more if you like more) dried basil flakes

Brown the ground beef then drain. Add the rice and the flavoring mix with the amount of water stated on the box, stir, bring to a boil, reduce heat and simmer til rice is tender.

Lay out the peppers in a baking dish and spoon on the beef and rice mixture. There will be enough to spill over into the dish too. Let it. You'll want the extra meat.

Mix the tomato sauce, sugar and basil and spoon over the whole thing.

Bake at 350 til everything is heated through.

This message has been edited. Last edited by: DorianGreyed,